Ryan has a slight obsession with these ginger cookies that I make, so he was a little apprehensive when I told him I was trying out a new gingersnap recipe. He bit into his first cookie and I patiently waited for the response. "Good", he declared. (As you may recall, for Ryan, any expression of emotion towards a dessert is a big deal!) Less than twenty-four hours later, the batch of cookies is mostly gone. I stored the cookies in an old 5-quart ice cream pail which Ryan's been carrying around the house with him so he can grab a cookie at a moment's notice.
Make these cookies and you'll see why Ryan is keeping these close at hand. While my other ginger cookies are puffy and pillow-like, these gingersnaps are flat as a board. Both are soft and chewy, bursting with classic gingersnap flavor. I'm thinking these would be a great complement to some pumpkin ice cream and I've been on the hunt for a good recipe, hopefully to be made soon!
So which are better? The other recipe or these? Ryan says I need to make a batch of each so he can decide! Ryan walking around with TWO ice cream buckets? Now that's a vision... :)
from What's For Dinner?
-1 cup sugar
-3/4 cup butter
-1/4 cup molasses
-2 cups flour
-2 tsp baking soda
-1 tsp cloves
-1/4 tsp salt
-1 tsp cinnamon
-1 tsp ginger
1. Preheat oven to 350F. In a large mixing bowl, cream butter and sugar. Add egg and molasses and mix until well combined.
2. In a separate bowl, combine flour, baking soda, cloves, salt, cinnamon, and ginger. Stir flour mixture into creamed mixture.
3. Roll dough into small (approximately 1-inch) balls. Roll balls in sugar and bake on lightly greased cookie sheet for 8-10 minutes. Allow to cool on sheet for 5 minutes before cooling completely on a wire rack.
**makes about 40 cookies.
This post is linked to Eat at Home.